Can you put avocado in pesto?

Absolutely! The creamy texture of avocado gives this avocado pesto sauce a really luscious texture without having to use quite as much olive oil or walnuts. It still has a strong herb flavor, but it's a great way to sneak in some extra healthy fats.

Do you have to add nuts to avocado pesto?

That's entirely up to you. Most pesto recipes use walnuts, almonds, or pine nuts for a nutty flavor and extra creaminess. That's optional, though. This vegan pesto sauce can be made without nuts if you prefer, and it will still be a huge hit!

Does avocado pesto turn brown?

If you've ever made guacamole , you know that avocados tend to brown after you cut them. The same goes for avocado pesto. The lemon juice in the sauce will help reduce the browning, but you may still notice a color change. You can try to minimize that by covering any leftover sauce with a piece of plastic wrap placed directly on top to reduce the airflow, but you may still see a slight color change.

Avocado Pesto Pasta

Name: Avocado Pesto Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1/2 pound (200 grams) dry pasta, spaghetti, penne, rotini, etc; 1 ripe avocado; 1/2 cup packed fresh basil leaves (plus more for serving); 1/4 cup pine nuts (or walnuts); 2 cloves garlic; 1/4 cup extra virgin olive oil; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; juice of one lemon, freshly squeezed

Description

This creamy Avocado Pesto Pasta is healthy, light, and delicious. This quick and easy vegan pasta comes together in just 15 minutes (including prep!). It is packed with avocado, fresh basil, and nuts for a nutritious meal at home on busy weeknights or for a work lunch. You need to add this avocado basil pesto spaghetti to your cooking list this week!

Ingredients

1/2 pound (200 grams) dry pasta, spaghetti, penne, rotini, etc
1 ripe avocado
1/2 cup packed fresh basil leaves (plus more for serving)
1/4 cup pine nuts (or walnuts)
2 cloves garlic
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
juice of one lemon, freshly squeezed

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Instructions

Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 8-10 minutes). Once the pasta is cooked, reserve 1/2 cup of the pasta water and set aside. Drain the rest of the pasta and place it back into the pot.
Gather the remaining ingredients and place them directly into your food processor. Hit pulse until blended into a smooth, creamy and thick mixture.
Pour the sauce into the pot of cooked and drained pasta, and toss until the pasta is fully coated. Add a little pasta water (if needed) to make it creamy.
Transfer pasta to plate and top with some fresh basil leaves and fresh ground black pepper. You can also top with a few cherry tomatoes and shredded Parmesan cheese (if you are not vegan). Serve immediately.

Notes

How to store: Store avocado pasta in an airtight container in the fridge for up to 3 days. Note that the pasta will start to brown the longer that it is stored because of the nature of the avocado in the sauce.

How to store leftover pesto: Make sure to store any extra pesto sauce in an airtight, sealed container and store in the fridge for up to 4-5 days. Since this sauce consists mainly of avocado, it will change colour from its beautiful vibrant green to a dark olive colour. This is because avocado naturally browns. So to prevent this, I recommend to also store it with plastic cling wrap touching the surface to prevent any oxidization.

How to freeze leftover pesto: You can also freeze the vegan pesto. Place any leftover avocado pesto sauce in an ice cube tray and freeze to add the delicious sauce to another meal. Freezing immediately will also prevent any oxidation.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Pasta
Method: Stovetop
Cuisine: Italian